Hey it has been a while since the last Dirty Eatin’ post so let’s get back in the swing of things with a improved version of an older recipe.
French as F**k Toast
15 Croissants (day old preferred)
3/4 cup heavy whipping cream
2 tbs. maple syrup
2 tsp. cinnamon
1 tsp. vanilla extract
Preheat oven to 250 degrees
Beat together eggs in a large bowl. While continuously stirring, add heavy whipping cream, syrup, cinnamon, and vanilla extract. Once combined set aside.
Cut croissants in half, dip into egg mixture for 5 seconds and pan fry for 2 minutes on each side. Move croissants into preheated oven and cook for 15 minutes or until custard is set. Sprinkle with powdered sugar, serve with bacon and enjoy.
Bacon Roasted Garlic Mashed Potatoes
4 – strips of bacon, cooked till crispy and the rendered fat drained and set aside
20 – cloves of garlic
5 lbs. Russet potatoes
1 – stick of butter
Preheat oven to 250 degrees. Roast garlic cloves in bacon fat for 2 hours or until the garlic is completely soft. Boil potatoes in salted water until a sharp knife can freely pierce the center. Drain potatoes, add roasted garlic, bacon strips, and mash with a potato masher. Add enough milk to achieve the desired consistency. More milk will lead to a creamier final product. Season to taste and serve with pan fried mustard greens and pork roast. Enjoy
Bacon Meatball Sub
4 – lbs. ground beef
1 – lb. bacon, cooked crispy, fully drained, and broken up into inch long pieces
1 – can diced tomato
4 – eggs
2 – cups breadcrumbs plus extra for breading
6 – hoagie rolls
Spices (garlic, red pepper, black pepper, salt)
Preheat oven to 400 degrees. Combine everything except for bacon in a large mixing bowl. Form meatballs around bacon pieces and coat in the reserved breadcrumbs. Place on a greased baking sheet and bake for 20 minutes, turning over halfway through cooking. Purée tomatoes, season to taste, and heat through. Cut rolls on half, pile on the meatballs, sauce, cheese, and enjoy.